Ingredients:

• 1-1/2 cups all‑purpose flour
• 1 cup Large Flake Quaker^® Oats or Quick Quaker^® Oats (uncooked)
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1 cup low‑fat (1%) milk
• 1/4 cup vegetable oil
• 1 egg, lightly beaten
• 1 teaspoon vanilla
• 1/2 cup fresh blueberries
• 1/2 cup sliced fresh strawberries
• 12 teaspoons cinnamon‑sugar, divided

How to make it:

1.  Heat oven to 400ºF. Line 12 medium muffin cups with paper baking cups.
2.  In large bowl, combine flour, oats, sugar and baking powder; mix well. In small bowl, combine milk, oil, egg and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not over mix.) Gently stir in blueberries and strawberries.
3.  Fill muffin cups three quarters full. Sprinkle batter in each muffin cup with 1 teaspoon cinnamon‑sugar.
4.  Bake 18 to 20 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.